Food Colloids: 2nd Edition

Dear Colleagues,

Food colloids comprise nowadays a unique biological and technological platform to address one of the major challenges of modern society such as the development of healthier and more sustainable processed food products. Several scientific areas converge in the rational design of these products which relies ultimately upon a deep knowledge of the molecular, physicochemical, interfacial and colloidal properties of food ingredients, their interactions and the dynamics of the systems. Food ingredients comprise principally proteins, surfactants, lipids and polysaccharides while the range of colloidal structures present in food products is extremely vast and constantly expanding (foams, emulsions, gels, particles, micelles etc.). Increasing nutrient bioavailability, reducing fat intake, controlling food digestibility, and gut health etc. are some of the challenges faced by current research in food colloids. Furthermore, advances in physicochemical and microbial effects in relation to colloidal systems and their applications in food processing and packaging can have a great impact on food quality, safety and nutrition. This Second Special Issue on Food Colloids in Colloids and Interfaces welcomes contributions from different scientific disciplines involved in this fascinating topic; covering structural stability, rheological properties, interfacial engineering, food processing, coatings, controlled delivery and encapsulation.

Prof. Dr. Eleni P. Kalogianni
Dr. Julia Maldonado-Valderrama
Dr. Reinhard Miller
Guest Editors

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